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Jessica and "Soft wheat"

"Vickilynn H" <realfoodliving@gmail.com>
Sun, 20 May 2007 08:59:10 -0400
v107.n018.13
Shalom Jessica,

Soft what is actually ground from whole wheat pastry flour. It has a 
lower gluten content than hard wheat. So, yes, that would be lower 
protein flour. Whole wheat pastry flour is good for non-yeasted items 
such as pancakes, cakes, cookies, cupcakes, pastry etc.

I don't usually have much success in using pastry flour in yeasted 
breads because of the lower gluten content, but with this new 
technique and formula you are reading about, pastry flour may be the 
flour of choice.

You can usually find it wherever you find your hard white or red 
whole wheat flour for breads.

~~In Messiah,
Vickilynn
Micah 6:8